used to be able to get ox tails and tongue for next to nothing. I would buy them at an amish butcher for a song and my roommates would all turn up their noses. First braised oxtails I made, the noses came down a notch and they all dug in. Took about a month of me eating tongue before they started lowering their noses, by the end of our five years (too much partying added the extra year) and we were buying 6 tongues a month. They all call and complain to me about the price of it now.

Miz Letty, I'm with you on the Liver and onions, Tongue and ox-tail really doesn't interest me either. I aquired a taste for "mountain oysters" when I worked on a ranch. A lot of folks are not too enthused with the idea of eating them. I have one disclaimer, just because they pop open when you are cookin over a fire, doesn't mean they are ready to eat. Batter them and fry in a skillet is the best way, and serve with cream gravy.

I like kidney pie! Like chittlins though, you need to have it prepared by someone who knows how to clean them, otherwise they taste like ####. I also like liver and onions, my favorite prep of liver is 6 to 10 hour soak in salty water, pat dry, pepper heavily and grill over wood coals. mmmmmm I have a toy poodle that has the heart of a bull mastif. Grilled liver brings it out in him and he will fight for every bite. We raised our own food mostly through the 80s when I went to college and dad no longer had slave labour. We gardened, and raised animals. I still can things pretty regularly. We did not let anything go to waste, so rocky mountain oysters were usually pork, but occassionally we made our own steers. Also, if you like chicken liver, you would love rabbit liver, just pinch off the gall from it without it breaking. If it breaks, toss it as inedible.

Now, back to Ms Eonich's orginal question. Frozen pearl onions are great in additon to the afore mentioned frozen veg. Easiest way to get them for coq au vin.

Sorry Sod Buster...yes, we did hi-jack the "veggie" thread with a meat eater conversation. The "organ meats" were a little strong and grainy for me. Grew up eatin' beef tripe in menudo...sign of a "true blue" pepper belly Ancestors were butchers an' didn't waste muchLove the pearl onions with frozen peas, green beans or any other green veggie.Frozen if not fresh vegtables are the best IMO, only that less sodium in the can versions and you can add many more herbs and spices

Back to the kale, it is good stuff and we grow it in our garden. It's a great bed for a salad. We also do roasted sperry grass which is simple, no boiling. Just lay it out on a cookie sheet with a little olive oil and seasoning and bake til tender. I call it finger food.

Logged

"When you have to shoot, shoot. Don't talk." Tuco--The Good the Bad and the Ugly

"First comes smiles, then lies. Last is gunfire." Roland Deschain

"Every man steps in the manure now an again, trick is not ta stick yer foot in yer mouth afterward"

I am sitting here at the 'puter eating a VERY non-traditional version of Del's Cabbage

First, I had been given all these leeks and never had the guts to use them. The consensus at the grocery store is that they should be parboiled, so that is what I did with the rounds of leek medallions that I made .

Then, as the bacon was browning, I poured the leeks into the frying pan .... yes I said frying pan> I then poured the shredded cabbage all over the bacon and onions

Then I added about 1 1/4 cup of water to the melange put it baclk on med high, and covered it with a steamer top that had holes in it ....and cooked it for about 20 minutes and Voila!

Barring having an oriental cowboy on the roundup, I am guessing this is probably the first time that Del's recipe has been eaten with chopstick, but it is like the two were meant for each other!

How Droll!, How Delicious!

Thanks Del!

Logged

My moniker is my great grandfather's name. He served with the 2nd Florida Mounted Regiment in the Civil War. Afterward, he came home, packed his wife into a wagon, and was one of the first NorteAmericanos on the Frio River southwest of San Antonio ..... Kinda where present day Dilley is ...

"Courage is being scared to death and saddling up anyway." John WayneNCOWS #3403

My moniker is my great grandfather's name. He served with the 2nd Florida Mounted Regiment in the Civil War. Afterward, he came home, packed his wife into a wagon, and was one of the first NorteAmericanos on the Frio River southwest of San Antonio ..... Kinda where present day Dilley is ...

"Courage is being scared to death and saddling up anyway." John WayneNCOWS #3403

I just decided to make it one day in a camp for something different, just had never made it in camp, they went nuts over it and that is one of my most popular "Grandma Foods." (Not to be mistaken for comfort foods, that's the quick stuff baby boomers Mom's made. Grandma foods are what us old pharts remember Grandma making from scratch.)

I used to fly in and out of Hickam (Honolulu Hawaii) .... and it was the only place that I saw sticky rice 'n' soy sauce with Portuguese Sausage and fried eggs for breakfast ... and Spam as a side dish ... for breakfast at Mc Donalds!

Logged

My moniker is my great grandfather's name. He served with the 2nd Florida Mounted Regiment in the Civil War. Afterward, he came home, packed his wife into a wagon, and was one of the first NorteAmericanos on the Frio River southwest of San Antonio ..... Kinda where present day Dilley is ...

"Courage is being scared to death and saddling up anyway." John WayneNCOWS #3403

Short of soup, I have eaten with chopsticks. Back in the 80s I was in college and taking martial arts. Met all my roommates through the Karate class and we lived a very oriental lifestyle in an occidental world. Adding frozen greenbeans to stir fry is a great way to work them in.I make my own oriental sauce1 tablespoon Hoisin sauce1 tablespoon soy sauce1 teaspoon toasted sesame oilred pepper sauce to taste1 teaspoon season rice wine vinegar

1 teaspoon fresh grated ginger3 cloves garlic

mix this with anything and you have quick oriental at home.

To tie back to original thread, I peel the ginger and freeze it, works great. Grind on a box grater or microplane while frozen.Actually I am 90% sure you can get frozen oriental vegetables in the bag, works great with boneless chicken breasts all stir fried with the sauce above. I am so cheap I actually save the packets of soy from chinese restaurants, find them out at work all the time. I have not bought soy sauce in years. for this I use two packets.